Chicken & beetroot lentil salad
Serves 2
Easy
Prep:
No cook
Make two meals in one: rustle up our creamy garlic chicken and polenta dinner then reinvent the leftovers to make this vibrant beetroot salad with lentils
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- 1 tsp honey
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 3 tbsp olive oil
- 250g pouch cooked puy lentils
- ½ small savoy cabbagefinely sliced
- 2 leftover chicken legsskin removed and meat shredded
- small handful mixture of soft herbs(we used parsley and dill)
- 75g goat's cheesecrumbled
- 3 cooked beetrootsliced
- 50g pomegranate seeds
Nutrition: Per serving
- kcal723
- fat37g
- saturates12g
- carbs40g
- sugars17g
- fibre15ghigh
- protein49g
- salt1.9g
Method
step 1
In a large bowl, combine the honey, mustard, vinegar and oil. Season, then mix in the lentils, cabbage, chicken and herbs. Divide between bowls, then scatter over the goat’s cheese, beetroot and pomegranate.
